A Dish of “Cardinals”
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "A Dish of “Cardinals”". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

A Dish of “Cardinals”. Take lean boiled veal and pound it as thin as you can, then boil it in fat broth, adding grated bread crumbs and a little pepper and saffron; let it boil a third of an hour and let it cool a little; then get three beaten eggs, grated cheese, parsley, a little marjoram and mint, and beat everything thoroughly together; put it into the pot, stirring with a spoon and adding a very little good verjuice. [You can do the same with the pluck of a goat kid or of any other animal.]

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:20>. Accessed on April 3, 2020, 9:05 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact